Directions

First, drain the tofu and freeze it. This gives it a different texture within the pasta. Then, thaw it when you are ready to cook. Drain, rinse, and chop up the artichokes into smaller pieces. Cut the tofu up (make the size your preference) and throw it in a pan with the pesto and the artichokes. Let simmer until the tofu absorbs some of the pesto (aka turns green). Cook the package of pasta (add olive oil to the water while cooking, but drain it off otherwise the pesto won't stick) and put the two together in a large bowl. If you are single - distribute into smaller tupperware and you'll have lunch for about a week or more.